Chile-Garlic Roasted Potato Salad with Greek Yogurt Dressing

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Roasting the potatoes in a fish sauce mixture, then tossing them with a spicy dressing made with Greek yogurt makes this potato salad stand out at a picnic or barbecue.

By

Todd Porter and Diane Cu

Updated on May 22, 2023

Spicy Asian Roasted Potato Salad with Greek Yogurt Dressing — Photo: © Todd Porter & Diane Cu

Total Time:

1 hr

Yield:

4 to 6

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Ingredients

Roasted Potatoes

2 pounds baby potatoes
3 tablespoons extra-virgin olive oil
3 medium cloves garlic, minced
1 tablespoon fish sauce
1/2 teaspoon sugar
Fresh cracked black pepper, to taste

Greek Yogurt Dressing

1/2 cup Greek yogurt
1 tablespoon chile-garlic sauce
1 teaspoon rice vinegar
1 teaspoon soy sauce
1/2 teaspoon sesame seed oil
Fresh cracked black pepper, to taste
1/4 cup chopped cilantro

Directions

Preheat the oven to 400°. Line a baking pan with parchment paper.
Scrub the potatoes clean, and then dry them on paper towels. Cut into quarters and set aside.
In a large bowl, whisk together the oil, garlic, fish sauce, sugar, and pepper. Add the potatoes and stir until the potatoes are completely coated.
Spread the potatoes and any leftover oil and garlic on the lined baking pan into a single layer. Roast for 20 minutes, turn the potatoes, and continue roasting for 15-20 minutes, or until the potatoes are golden and crisped. Remove from oven and set aside to cool to room temperature.
In a large bowl, whisk together the Greek yogurt, chili garlic sauce, rice vinegar, soy sauce, sesame seed oil, and black pepper. Stir in the cilantro.
Add the potatoes to the bowl with the dressing and gently toss to completely coat the potatoes with the dressing. Serve at room temperature or chilled.

Originally appeared: June 2014

Chile-Garlic Roasted Potato Salad with Greek Yogurt Dressing

Ingredients

Directions

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